As above, we let it go cold, then mix with chopped onion and a little mayo, and use to fill rolls.I think Garfish is excellent. It has a light, clean flavour, a bit like herring without the heavy oiliness.
Gut, fin and cut into 3 inch sections, roll in seasoned flour and fry quickly in butter with a drop of olive oil to stop the butter burning. Serve with a squeeze of lemon. Lay each section on its side and carefully remove the top fillet to reveal the blue green bones (it comes off the bones very well). This makes a great starter.